Vegetarian Soup Recipes – Spinach Miso Soup
Miso comes in various forms in Japan. It ranges not only in colours but also regional varieties and sauces which are blended with miso for creating differential flavourings.
Some common types of miso based on colour:
Shiromiso or ‘white miso’ is the generic term for golden yellow to medium brown miso. This miso tends to be mildest of all and comes with a tinge of sweetness. It is the most versatile when it come to cooking. Its culinary use ranges from soups to marinades, etc.
Akamiso or ‘red miso’ tends to be more salty and when compared with shiromiso. If specifically labelled a Inakamiso or ‘country miso’ be sure to expect such flavourings.
Awasemiso or ‘blended miso’, is made from a mix of different kinds of miso.
Ingredients:
1 tbsp – Oil
2 cup – Spinach chopped
1/2 cup – Mushrooms sliced
3 cup – Vegetable broth
1/2 tbsp – Ginger finely sliced
1/2 tbsp – Soy sauce (optional)
2 tbsp – Miso (white or red)
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Method:
Heat a stock over medium-high flame, combine the broth and ginger and heat until bubbles begin to form around the edge of the pan.
Reduce the heat add mushrooms and spinach to medium-low and simmer for 5-7 mins.
Remove the ginger and discard.
Place the miso in a small bowl and add 1/4 cup of the hot broth.
Stir until the miso is dissolved and creamy, then pour the mixture back into the stock pot.
Simmer for a few mins and then pour the soup in the bowls and serve hot.
You can replace mushrooms with tofu or add both.